RU2335950C1 - Method of manufacturing special purposed canned food "chicken according to village receipt" - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by cutting, blanching and mincing onion, paprika and hot pepper, blanching and mincing olives, carrots and garlic, freezing and mincing fresh green peas and parsley, mincing chicken meat and sweet corn, boiling rice up to double increase in mass and mincing it, mixing the above components with melted butter, bone broth, tomato paste, table salt and citric acid, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: canned food for space feeding is of higher digestibility as compared to similar culinary dish.

Description

The invention relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Village Chicken", involving the preparation of recipe components, cutting onions, vegetable pepper, olives and parsley, rubbing carrots, laying garlic, chicken and hot pepper in vegetable oil, adding wine vinegar and table salt, pouring with drinking water, boiling until chicken is ready, cutting it, adding onions, parsley, vegetable pepper, olives, canned sweet corn, canned green peas and tomatoes and cooking for a few minutes to obtain the main component, mixing rice, vegetable oil, drinking water, garlic, onions, carrots and salt and stew until rice is cooked with a side dish and forming the finished dish from the main component and side dish (Kotok V.A. Brazilian cuisine . - Chelyabinsk: Ural LTD, 2002, p. 220-221).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food "Country Chicken" for special purposes involves preparing the recipe components, cutting, blanching and chopping onions, vegetable peppers and hot peppers, blanching and chopping olives, carrots and garlic on the top, freezing and grinding on a top fresh grain of green peas and parsley, grinding on top of chicken and sweet corn, cooking until double the mass and grinding on top of rice, mixing e of the listed components with ghee, bone broth, tomato paste, sodium chloride and citric acid, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 319.15 melted butter 53.19 rice 106.39 onion 39.83-40.34 carrot 29.87-30.64 garlic 10.89-11.49 vegetable pepper 53.83 sweet corn 53.19 green pea 57.98 black olives 63.83 hot pepper 5.38 parsley 33.24 tomato paste 30% 28.37 salt 11.6 lemon acid 0.66 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions, vegetable peppers and hot peppers are cut, blanched and chopped in a spinning top. Prepared olives, carrots and garlic are blanched and ground in a spinning top. Prepared fresh grain of green peas and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken and sweet corn are ground in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. The listed components are mixed with ghee, bone broth, tomato paste, table salt and citric acid. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 9.6 · 10 ⁴ and for a control product of 8.9 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, vegetable peppers and hot peppers, blanching and chopping olives, carrots and garlic on a top, freezing and chopping fresh peas, green peas and parsley , grinding on top of chicken and sugar corn, boiling to a double increase in mass and grinding on top of rice, mixing the listed components with ghee, bone broth, tomato paste, sodium chloride and citric acid, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: chicken 319.15 melted butter 53.19 rice 106.39 onion 39.83-40.34 carrot 29.87-30.64 garlic 10.89-11.49 vegetable pepper 53.83 sweet corn 53.19 green pea 57.98 black olives 63.83 hot pepper 5.38 parsley 33.24 tomato paste 30% 28.37 salt 11.6 lemon acid 0.66 bone broth before the release of the target product 1000, sealing and sterilization.